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Cercle V Calendar x Casey Doody
Casey Doody executive pastry chef at Boka Hospitality for GT Prime Steakhouse & GT Fish and Oyster in the United States. Casey’s pastry is whimsical, playful and breathtaking all at the same time, and she’s particularly sensitive to seasonality. Let’s take a look at her winning Cercle V Challenge...
The Disability and Health Committee
First set up in 2020, the Disability Committee and its six officers are continuing their mission to support employees with disabilities.
Thanks to the actions it undertook as part of FRET21, Valrhona prevented more than 515 tons of CO2 from being emitted in 2022.
Cocoa’s impact on the environment
Cocoa plays a major role in Valrhona’s carbon footprint, so our ambition is to reduce its impact via a sourcing strategy.
Employees: the driving force of the company
In 2022, 10 years after Valrhona first appeared in France’s Great Place to Work list, the company didn’t make it onto the rankings. The results of the employee survey showed that only 65% of staff were satisfied with their working conditions.
Supporting education in Ghana
Since 2018, Valrhona and the Valrhona Solidarity Fund have helped to improve access to education in three countries: Ivory Coast, Ghana and Venezuela. In 2022, 2,555 students benefited from new school infrastructure.
Tête-à-tête with Chef Dimitri Esposito
Dimitri showed us his talent and vision of pastry through one of his last creations: the Hukambi Puff Waffle gathering two recent Valrhona innovations: the new “Ombré” chocolate Hukambi 53% bringing indulgence as well as intensity and Oabika for fruity, tangy notes.
Preserving the soil and flavors
Participating in sustainable sectors also involves preserving and identifying new tastes and cocoa varieties that are part of the national heritage of our partner countries. These projects help create jobs in rural areas and boost the agricultural sector.
Cercle V Calendar x Jürgen Birth
In May, we’re taking you to Erfurt, Germany. Not far from the cathedral, in the heart of the Estima restaurant, pastry chef Jürgen Birth gives his customers modern, creative Spanish-French cuisine. His creation for the Cercle V Challenge perfectly illustrates his world.
A daunting new challenge for L’École Valrhona: a 1.7m chocolate sculpture depicting the spire of Sainte-Chapelle church!
La Conciergerie's curator, Cécile Rives, came to us with quite a request: a chocolate sculpture representing the spire of Sainte-Chapelle church!